Description
This Orange Juice Cake is a moist and flavorful Bundt cake that combines a yellow cake mix and instant vanilla pudding with fresh orange juice and zest for a bright citrus twist. Topped with a smooth orange glaze, it’s a perfect easy-to-make dessert that tastes even better the next day as the flavors develop.
Ingredients
Scale
Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- ¾ cup orange juice
- ½ cup vegetable oil
- 1 tbsp orange zest
Glaze:
- 1 cup powdered sugar
- ¼ cup orange juice
- 1 tsp orange zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, orange juice, vegetable oil, and orange zest. Use an electric mixer on medium speed to beat the mixture for 2–3 minutes until the batter is smooth and well combined.
- Bake Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the cake is baking, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth and pourable.
- Cool and Glaze: Once baked, let the cake cool in the pan for 10 minutes. Then, invert it onto a serving plate. While the cake is still warm, gradually spoon the glaze over the top to allow it to soak in evenly.
- Serve: Allow the cake to cool completely before slicing and serving. For best flavor, let the cake rest overnight as the citrus notes deepen.
Notes
- This cake tastes even better the next day as the flavors have time to develop.
- For the brightest citrus flavor, use fresh-squeezed orange juice whenever possible.
- Ensure the Bundt pan is well greased to prevent sticking.
- The glaze should be poured slowly to allow it to soak into the cake rather than just sitting on top.
